Semolina meatballs for 4 Made with cooked semolina, ground beef and grated Gruyère cheese. The cumin and paprika are what set these apart with an Oriental twist. Allow 20 minutes of frying at 170°C. Serve warm with a simple green salad and a squeeze of lemon.

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Ingredients

  1. 1 small bowl of cooked semolina seeds (4.25 oz (120 G))
  2. 1 tbsp of chopped parsley
  3. 3.5 oz (100 g) of grated gruyere
  4. 1 diced onion (finely chopped)

Salt

  1. Pepper
  2. 1/2 tsp of cumin
  3. 1/2 tsp paprika
  4. 1 pinch of nutmeg
  5. 1 egg
  6. 8.75 oz (250 g) of ground beef (unseasoned).

Frying:

  1. 1 beaten egg
  2. 3.5 oz (100 g) of breadcrumbs
  3. Oil for frying